Pan-seared salmon sandwich with crispy skin
A comforting organic salmon sandwich featuring butter-fried salmon with garlic, thyme and anchovy, topped with a crunchy cucumber, avocado and crispy salmon skin salad, finished with soy sauce, sriracha, sesame oil, sesame seeds and mayo.
What you need
How Maurice does it
- 1
Dice the cucumber and slice the spring onions, then add them to a mixing bowl.
- 2
Heat a frying pan over medium heat and melt the butter. Add the smashed garlic, thyme sprigs and chopped anchovy, and cook until fragrant.
- 3
Place the salmon fillets skin-side down in the pan. Spoon the hot butter mixture over the salmon and cook for 4–5 minutes until the skin is golden and crisp.
- 4
Flip the salmon and cook for another 2–3 minutes until just cooked through. Remove the salmon from the pan and set aside. Reserve the skin.
- 5
Return the salmon skin to the hot pan and fry again until very crispy, then remove and crumble into the bowl with the cucumber and spring onion.
- 6
Flake the cooked salmon into the bowl. Add the sliced avocado, lemon juice, mayonnaise, sriracha, soy sauce and sesame oil. Mix gently to combine.
- 7
Meanwhile, preheat the oven to 180°C (350°F). Slice the bread rolls in half and toast them in the oven until golden and crisp.
- 8
Spoon the salmon mixture onto the toasted bread roll bottoms. Drizzle with a little extra sesame oil and sprinkle with black sesame seeds.
- 9
Place the top halves of the rolls on the filling, press gently, and cut each sandwich in half. Serve immediately.
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